Room Reservations Dinner Reservations

Middle and Main Streets
Washington, Virginia 22747
(540) 675-3800

Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you. However, you can also ‘pick and choose’ any 4 dishes that interest you most. If you do opt for the ‘pick and choose’ route Chef does recommend selecting a dish from each row so that you will have a nice progression on the palate.

The tasting menu is $218 per person.
Optional wine pairings are $150 per person.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu | Dessert Menu

Four Decades
of Enduring Classics


*A Quartet of “Wellfleet” Oyster Slurpees
Selbach Oster, Riesling, Kabinett, Zeltinger Sonnenuhr
Mosel, Germany (2016)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine de Fonsainte, Gris de Gris, Corbières, France (2017)

A Duet of Rabbit
with Braised Chestnuts, Apples and Prunes
Champalou, Le Portail, Vouvray, Loire Valley, France (2015)

Pekin Duck Three Ways:
*Pan-Seared Breast, Duck Sausage and Duck Confit
on Riesling Braised Sauerkraut
Cadre, Pinot Noir, The Architects, Edna Valley, California (2014)


The Gastronaut’s Menu


The Season’s First White Asparagus Poached in Cream
with Royal Osetra Caviar
Punta Crena, Mataòssu, Vigneto Reiné,Colline Savonesi I.G.T., Italy (2016)

Caramelized Catalan Custard with Foie Gras
and Port-Soaked Raisins
Château Pajzos, 5 Puttonyos, Tokaji, Hungary (2009)

Grilled Striped Marlin Veronique
with Curried Hollandaise
Foxen, Chardonnay, Bien Nacido, Block UU
Santa Maria Valley, California (2016)

Lamb Two Ways:
*Lamb Loin with a Crépinette of Merguez Sausage
Parsley Purée and Potato Gratin
Domaine Grand Veneur, Le Miocène
Châteauneuf-du-Pape, France (2015)


The Good Earth
Our Vegetarian Creations


Roasted Baby Beets
with Cumin-Scented Goat Cheese Mousse
Weingut Robert Weil, Riesling, Kabinett
Rheingau, Germany (2016)

Sweet Onion Polenta and Crispy Brussels Sprouts
with a Soft-Poached Farm Egg
Abbazia di Novacella, Kerner, Alto Adige – Valle Isarco, Italy (2016)

Our Pan-Seared Morel “Crabcake” in a Lattice of White Asparagus
with Truffled Tartar Sauce
Philippe Colin, Chassagne-Montrachet
Burgundy, France (2015)

Eggplant Cutlet Milanese on Onion Noodles
with Ginger Stewed Tomatoes

G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2015)


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